good rice bread recipe?
Saw some recipes online for bread made from rice flour, and thought it would be fun to try making it. But never having made rice flour bread I'm not sure if they're any good, especially since the ones I saw seemed so varied. Some used eggs, others xanthan gum, some used yeast, others didn't, it all just got me a little fuddled. Does anyone have experience making rice bread? Would love to hear from someone who knows how to make a good fluffy, chewy rice bread, if that's at all possible to begin with.
As I have celiac disease I must eat everything gluten free. Since there are no great GF breads on the market and I love to cook/bake from scratch, I know all about making GF breads. In my experience you need another starch or four for best results, flavour, fibre content, etc. White rice flour has very little nutritional value so I use brown rice flour, sorghum, amaranth, millet, garfava, quinoa, chickpea, and so on. Most of these alternatives are better for you and have a better structure than strictly using white rice flour. I use xanthan gum and yeast and eggs for Challah bread. But you can use flaxseed and a liquid to replace eggs.
I'm on this topic as well at the moment as I'd like to find a decent gluten-free alternative to white bread for a cousin in Spain who cannot tolerate the stuff.
With the lack of response here it seems the chowhound readers are missing out on a major trend given the staggering success of the Gopan breadmaker from Sanyo in Japan which can make bread from rice grains.
Taking the Gopan as inspiration I made my first experiment last night. The result was edible, not delicious, but not nearly as bad as I was expecting. I did cheat though as my first task is to get the rice part of the bread right, Once I've nailed this I'll look at gluten-free alternatives.
I used 100g of raw white glutinous rice (called mochigome in Japanese but I used a Thai brand)
Added about 50g of hot water and left it for a couple of hours to absorb the water and soften.
I then ground the rice into a powder/paste in a pestle and mortar to replicate what the gopan machine does.
I tipped this paste into a bread machine and added 1 egg, 10g butter, 50g of yudane/tang zhong*, 10g of sugar, 3g of salt, 6g of instant yeast and a couple of tablespoons of warm water.
The machine was put through a kneading cycle twice (to encourage any elasticity)
The dough was a bit too wet so I added some white maize masa harina to dry it out a bit early on in the cycle.
Once it had proved for an hour the dough hadn't raised a huge deal but it was very fluffy. I kneaded it again with some clingfilm (VERY sticky!) and put it in a lined baking tin for another hour before baking for 35 minutes at 180C.
The result was a bit stodgy (not horribly so) and tasted a little undercooked and the biggest problem for me was the taste of the yeast, a little too pronounced and not in a good way.
I think my first problem was setting the oven temperature too low. I will definitely be raising the temperature on my next attempt.
The first surprise was how easy it was to reduce the rice to a powder/paste.
I make mochi with my bread machine and this is one of the reasons I had this kind of rice to hand. I'd run out of the Japanese rice I usually use, otherwise I would have tried this instead.
*The tang zhong was an ingredient I already had to hand and is a roux made from 1 part strong bread flour to 5 parts water or milk or milk & water which has been stirred until it reaches 65C and forms a thick paste. This is then allowed to cool. This does something to the proteins in the flour and makes them as elastic as possible. NOT the ideal ingredient for the gluten intolerant.
If there are any baking experts (of which I am not!) or experienced bakers who have any tips I'd love to hear them.
In Japan they use a particular kind of rice flour for baking and I'm not sure I can get this in London, never mind my cousin in Spain sourcing it. For this reason I wanted to stick to ingredients she can get hold of, such as rice grains.